“I’d make oatmeal cookies.”
“I would. That’s just what I would do.”
He lifts one hand from the steering wheel and pinches his chin. “Because the world is changing so fast all the time. There’s nothing you can do but just say, ‘cool,’ and roll with it. But some things can stay the same. Flour is still flour. Vanilla still smells like vanilla. Say a giant fireball is motoring toward us right now from Alha Centauri. Okay, universe. You expect us to run and scream and kill one another? Sorry, we’re making oatmeal freaking cookies.” ― R.A. Nelson, Breathe My Name
I just love this excerpt. I came across it when I went searching for oatmeal cookie soundbites. It sums up just why I love to bake.
When things are crazy-busy and the pace of life seems as though it is gaining speed at every turn, flour still feels like flour and vanilla still smells like vanilla.
Why not stop and make some oatmeal cookies? Here you have a classic jazzed up a bit with coconut and cranberries. Enjoy!
Cranberry Coconut Oatmeal Cookies
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1/2 cup dried cranberries
- 1/2 cup sweetened coconut
- 1/2 cup (1 stick) butter
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon and salt.
- In a separate bowl, stir together the oats, cranberries and coconut.
- In a large bowl, cream together the butter and sugars until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, followed by the vanilla.
- Reduce the mixer speed to mix in the flour mixture until just combined.
- Fold in the mixture of oats, cranberries and coconut.
- Roll 2 tablespoons of dough at a time into balls and place them on a parchment-lined cookie sheet. Then gently flatten the dough balls with the palm of your hand.
- Bake at 350 degrees F for 12 to 14 minutes, rotating the baking sheets two-thirds through the baking time. When done, the cookies will look golden brown on the edges but still a bit soft in the centers.
- Allow the cookies to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to allow to finish cooling.